Chewy Brownies are the ultimate gooey, chocolatey treat made with rich ingredients like white sugar, brown sugar, butter, and melted chocolate.
Easy Chewy Brownies are a Dessert Recipe that you can pull together in just 40 minutes. By making this recipe with unsweetened chocolate instead of cocoa powder and a few other ingredient changes, you’ll see an amazing texture difference between them and our Classic Chocolate Brownies.
These homemade brownies have the most delicious chewy texture and rich chocolate flavor. The fudgy brownies melt in your mouth with each bite of chocolate goodness. It’s sure to be the best batch of brownies, and you’ll find yourself making the recipe again and again. Serve them up with a scoop of Vanilla Ice Cream for an indulgent dessert that people are sure to love.
This recipe for Brownies makes extra gooey brownies. While brownies made from a box mix, and some brownies made from scratch, often turn out with more cakey brownies, these chocolate brownies cook to soft, chewy perfection.
The key to making chewier brownies is in a few easy ingredient swaps. Firstly, instead of using unsweetened cocoa powder, this recipe uses chocolate that you melt with butter and oil for the rich chocolatey base. Using a combination of oil and butter, instead of just one or the other, also makes a more moist base. This recipe also calls for white and brown sugar. The brown sugar holds more moisture than white sugar and makes more Fudgy Chewy Brownies.
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TIPS FOR MAKING THE ULTIMATE CHEWY BROWNIES
- Prep time: Before starting the recipe preheat the oven and prep the baking dish with nonstick cooking spray. Also take the butter out of the fridge in advance, so that it has time to soften.
- Eggs: Add your eggs to a stand mixer and beat them at medium speed until they lighten in color. Leave the eggs to the side while you make the chocolate mixture.
- Chocolate mixture: Add the unsweetened chocolate, butter, and vegetable oil to a saucepan over medium-low heat. Stir continuously until they melt together into a smooth mixture. Turn off the heat and add the granulated sugar and brown sugar. Stir until the ingredients dissolve into the chocolate. Whisk the eggs in for about 30 seconds.
- Dry ingredients: In a separate bowl sift the flour, baking powder, and salt together. Pour the dry ingredients into the chocolate and stir until there are no longer white streaks from the flour.
- Baking time: Pour the chocolate brownie batter into the prepared baking pan. Bake for 30-35 minutes. Take the brownies out when the top starts to look dry and crackly. Give the chocolate brownies a couple of minutes to cool before slicing. The edges will be slightly more firm while the middle remains soft and chewy.
VARIATIONS ON CHEWY BROWNIES
- Chocolate chips: For any extreme chocolate lovers, you can make double chocolate brownies by adding chocolate chips to the recipe. Brownies with chocolate bits melting throughout are the ultimate indulgent dessert, and it’s an easy addition to make. You can use regular semisweet chocolate chips, milk chocolate chips, dark chocolate chips, or white chocolate chips. For larger pieces of chocolate, use dark chocolate chunks, and for smaller use mini chocolate chips.
- Thick brownies: To make thicker brownies, you can use the same ingredients and directions, but pour the batter into a 9×9 baking pan. To make sure the textures stay right in these thicker brownies decrease the oven temperature to 325 and increase the cooking time by 10 minutes. Once they’re done, you’ll have chewy, rich extra thick brownies.
- Frosted: To make frosted brownies, let the brownies cool then spread a layer of Chocolate Ganache, Rich Chocolate Icing, or Peanut Butter Frosting on top.
- Mix-ins: There are lots of mix-ins you can use to add new flavors and textures to the Chewy Brownies. Try adding chopped nuts like pecans, cashews, or walnuts. You could also add candy, like m&ms, crushed peppermint, or Reese’s pieces candy. Some other options are coconut flakes, Oreo chunks, marshmallow, or caramel.
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HOW TO STORE CHEWY BROWNIES
- Serve: Give the Chewy Brownies a few minutes to cool before you slice them into squares to serve. Once they’ve cooled entirely, cover the brownies in plastic wrap to keep at room temperature for up to 2 days.
- Store: You can also store the recipe in the fridge for 3-5 days. Just cover the brownies tightly, or put them in an airtight container.
- Freeze: To freeze them, put the brownies in a freezer bag or another airtight container. Cut them into squares and separate them with parchment paper in the container so that they don’t freeze together. They’ll stay good for up to 3 months.
- Yield: 24 Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 6 large eggs , room temperature
- 14 ounces unsweetened chocolate , finely chopped
- 14 tablespoons unsalted butter , softened
- 1/3 cup vegetable oil
- 2 cups sugar
- 2 cups brown sugar , packed
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
To your stand mixer add the eggs and beat on medium speed for 1 minute until lightened in color.
To a large saucepan add the unsweetened chocolate, butter, and vegetable oil on medium-low heat, stirring often until fully melted and smooth.
Turn off heat, add in sugar and brown sugar and stir until creamy and all the sugar is dissolved.
Add in eggs and whisk well until smooth, about 30 seconds.
Sift flour, baking powder, and salt then add to the chocolate mixture.
Pour into the baking dish and bake for 30-35 minutes until the top is dry and crackly.
Cool completely before slicing.
Yield: 24 Servings, Amount per serving: 353 calories, Calories: 353g, Carbohydrates: 47g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 77mg, Potassium: 199mg, Fiber: 3g, Sugar: 35g, Vitamin A: 272g, Calcium: 46g, Iron: 4g
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